Stuff you didn’t know you needed

[HuskyHawk]

Since Friday’s game is off, thought I’d see who else has made recent purchases that exceeded expectations or filled an unknown need. In part inspired by my neighbors who used the electric leaf blower I gave them constantly this fall. A used Toro leaf blower that is $75 new. Why the hell didn’t they buy one years ago? Also think this ties in to the Bonfire fire pit discussion.

1. Battery Keeper. Saw the always lovely Lisa Robertson on Local Steals pitching the battery buddy or whatever. Didn’t buy that but the idea was planted, so I bought a soft sided briefcase version on Amazon. Rounded up all our household batteries in drawers, ziplocks, open packaging etc. and stored them all. Including the little disc ones I always lose and rebuy. For $20 it has been great. Asked myself why I didn’t do that years ago.

2. Tiger Tail. This is a hand held massage roller device that competes with The Stick and the usual Chinese knockoffs on Amazon. Suffering from various pains of aging and finding foam rolling difficult and annoying this thing has been great. Really seems to help. It’s made in the USA so worth it to me over the knockoffs. Build quality is excellent. I’m understand the Stick is better for a more gentle usage for runners and is more flexible.

3. Concept 2 Rower. This thing is awesome. Only negative is it takes up space. I’ve used them at the gym, mostly as a warmup, since the early 2000s. Build quality is amazing and the full body workout is just light years beyond what I can get on a treadmill of my old stationary bike (gifted to the same folks who got the leaf blower). I was surprised by just how much it can take out of my legs if I push it (yes the Tiger Tail was partially in response to that). There is a big community of people using these so lots of good information and it’s easy to see just how bad you are compared to others.

Two of the above can be ordered via the Amazon link at the top of the page to help support the Boneyard.

 

[superjohn]

We need a toilet thread.

 

[87Xfer]

We need a toilet thread.

when we did a huge remodel of our place in easton, i got a toto toilet that was taller than a "normal" one. that was an eye opener. it didn't warm my buns or spray water on my butt, though.

 

[storrsroars]

The only significant purchase I made this year was a couch. I found a brand new DeCoro leather recliner sofa on Craigslist for $200. I did not realize I needed a recliner couch until then. I always thought they were gauche.

 

[AtlantaHusky]

Pizzaz Pizza oven. life changing if you're a sucker for pizza - frozen or reheating.

You're welcome

Pizzaz

 

[uconnfan68]

Since Friday’s game is off, thought I’d see who else has made recent purchases that exceeded expectations or filled an unknown need. In part inspired by my neighbors who used the electric leaf blower I gave them constantly this fall. A used Toro leaf blower that is $75 new. Why the hell didn’t they buy one years ago? Also think this ties in to the Bonfire fire pit discussion.

1. Battery Keeper. Saw the always lovely Lisa Robertson on Local Steals pitching the battery buddy or whatever. Didn’t buy that but the idea was planted, so I bought a soft sided briefcase version on Amazon. Rounded up all our household batteries in drawers, ziplocks, open packaging etc. and stored them all. Including the little disc ones I always lose and rebuy. For $20 it has been great. Asked myself why I didn’t do that years ago.

2. Tiger Tail. This is a hand held massage roller device that competes with The Stick and the usual Chinese knockoffs on Amazon. Suffering from various pains of aging and finding foam rolling difficult and annoying this thing has been great. Really seems to help. It’s made in the USA so worth it to me over the knockoffs. Build quality is excellent. I’m understand the Stick is better for a more gentle usage for runners and is more flexible.

3. Concept 2 Rower. This thing is awesome. Only negative is it takes up space. I’ve used them at the gym, mostly as a warmup, since the early 2000s. Build quality is amazing and the full body workout is just light years beyond what I can get on a treadmill of my old stationary bike (gifted to the same folks who got the leaf blower). I was surprised by just how much it can take out of my legs if I push it (yes the Tiger Tail was partially in response to that). There is a big community of people using these so lots of good information and it’s easy to see just how bad you are compared to others.

Two of the above can be ordered via the Amazon link at the top of the page to help support the Boneyard.

Could have just stopped with Lisa Robertson.

 

[Improviser]

Latest Bose wireless headset where I can listen to my Spotify music that I stream to the headset when I am exercising in my backyard or walking around a nearby track. It also has noise cancelling which I probably will appreciate in the Spring when the neighborhood lawn mowers and weedwhackers are starting up.

Cost me $250 refurbished by Bose. Saved me $70 over new ones.

Real good sound quality and comfortable. Had good cnet reviews so I bought them.

Juices up my exercises, while listening to the fast tracks on my Playlists.

 

[CTBasketball]

I’m buying a vacation for two soon. Thank you for the discount government, I will spend in another country.

 

[Travelman6]

Not much, honestly, I tend to be a minimalist.

I guess just a nice winter jacket and solid snow boots. Growing up in New England you would think I have those things, but never purchased them and just wore a spring jacket and trainers all year. As for the boots and heavy jacket, my lady made me do it. I have to admit, she was right.

 

[StllH8L8ner]

I had some minor back issues last year and was having trouble getting my shoes on each morning for work so I bought an extendable shoehorn. The back issues have subsided thankfully but I continue to use the shoehorn out of sheer laziness.

Amazon product ASIN B07PLJFBML

 

[CTMike]

We’ve had the 550e for a couple of years now. Is it expensive? Yes. Is it AMAZING? Also yes! Pure butthole bliss. Always being shower clean is the best feeling. Adjustable water and seat temp, adjustable self sanitizing nozzle, blow drier, lights, motion sensor... it thoughtfully mists the bowl pre-poop to minimize chance that anything sticks...It’s 2021 folks time to stop pushing poop around like a heathen!!

While the Toto is a Rolls Royce of bidets, I’m sure the ones on Amazon from Brondell and others would do the trick too. Just get one at any price, it’s worth it.

 

[UCTitleTown]

Bungee cords. When you need one, you'll be glad you have one or two in your trunk. I bought an item on Craigslist on the other side of the state. Of course, I get there and it wouldn't fit in my SUV. Glad I had bungee cards to hold down my trunk.

 

[boba]

We’ve had the 550e for a couple of years now. Is it expensive? Yes. Is it AMAZING? Also yes! Pure butthole bliss. Always being shower clean is the best feeling. Adjustable water and seat temp, adjustable self sanitizing nozzle, blow drier, lights, motion sensor... it thoughtfully mists the bowl pre-poop to minimize chance that anything sticks...It’s 2021 folks time to stop pushing poop around like a heathen!!

While the Toto is a Rolls Royce of bidets, I’m sure the ones on Amazon from Brondell and others would do the trick too. Just get one at any price, it’s worth it.

Had a Toto put in the frau's bathroom during the remodel a few years back. I have used it "once." I did not enjoy the experience.
Unfortunately I am the one who cleans everything and jeez, it's a pita to clean.
This is one of the things I learned I didn't need, don't want, and now have.

 

[Get a Job]

A mountain bike. I really regret waiting until age 36 to get into it. I missed my chance at getting good enough to do anything really rad. Still a great pastime though.

 

[CL82]

GM is planning on launching a 1 person personal quad copter drone:

It plans on business applications first with "Vertiports" on top of buildings.

 

[Umami Zen]

You say high quality cast iron skillet.

Just get the 12" Lodge cast iron skillet and move on in life. It will last a century (as will any cast iron) if you treat it right.

View attachment 63526

I am not the chef in the house but I spoke to her about her cast iron skillets.. She has 5 or 6.. ..2 of which are going on 75 years of age ( her Grandmother's favorites).. And continues to use on a weekly basis..

Her advice.. After usuage and after cleaning/drying..Use vegetable oil to season vs olive oil ..Olive oil has a high flash point and when used on subsequent meals could affect the quality of your results.. Since skillets tend to need a fair amount of heat.. Part of the calculus.

She never cleans the skillets with soap after a meal.. ..Always with hot water and a good scrubbing..

Some purists will lightly heat the skillet on the stove top.(to dry it) vs drying with a towel to retain quality..

Chin nailed it..Show them some respect and you'll enjoy them for a lifetime.. My son is a hobbyist chef.. Is looking forward to inheriting her portfolio of skillets in the future..

FWIW.. Cast iron works with induction stoves as well as with your other alternative stove choices..

Have been on the receiving end of a lot of great skillet recipes... Hope this helps a little bit.

 

[Rocktheworld]

I am not the chef in the house but I spoke to her about her cast iron skillets.. She has 5 or 6.. ..2 of which are going on 75 years of age ( her Grandmother's favorites).. And continues to use on a weekly basis..

Her advice.. After usuage and after cleaning/drying..Use vegetable oil to season vs olive oil ..Olive oil has a high flash point and when used on subsequent meals could affect the quality of your results.. Since skillets tend to need a fair amount of heat.. Part of the calculus.

She never cleans the skillets with soap after a meal.. ..Always with hot water and a good scrubbing..

Some purists will lightly heat the skillet(to dry it) vs drying with a towel to retain quality..

Chin nailed it..Show them some respect and you'll enjoy them for a lifetime.. My son is a hobbyist chef.. Is looking forward to inheriting her portfolio of skillets in the future..

FWIW.. Cast iron works with induction stoves as well as with your other alternative stove choices..

Have been on the receiving end of a lot of great skillet recipes... Hope this helps a little bit.

What about seasoning with coconut oil, with an apparently even higher flash point? That’s what my girl is considering to season the skillet I just got her

 

[huskiesNhoos]

I got a massage gun for xmas (went with the knockoff brand - Taotronic ~$130) and it's amazing. I hit my calves, achilles and hamstrings every night for 5-10 min and I'm actually able to run again...had pretty much given up on it due to recurring injuries

It's easy to use, and quite enough that I can watch tv while using it

 

[auror]

I just used my 3 favorite things together the other day.

I made bone-in short ribs from Whole Foods sous vide. 136 degrees for 48 hours. When done, I poured out the juices and then resealed the bags and put in fridge for next day. I boiled the juices to skim the gunk and then put the remainder in the fridge to make the jus later.

The next day, I cooked the polenta and broccoli sides, and then pre-heated my cast iron skillet. Added the short ribs to sear. I checked their temperature with my thermapop thermometer. Since these came from the fridge and were bone in, they seared much quicker than they re-heated. So I popped them into the oven that had already been used to roast my broccoli. Meanwhile, I simmered the short ribs juices, deglazed the skillet with wine, added it to the juices, and added butter, garlic, and seasoning when off the heat. Used the thermometer a couple more times to take out the ribs when they were between 120 and 130.

All in all, took an hour (most of the time waiting for the polenta to cook) plus 15 minutes combined the day before and 2 days before that. The ingredients were dead simple: corn grits, short ribs, salt, pepper, chicken stock, canola oil, butter, olive oil, garlic, broccoli, and red wine. 9 pantry staples plus a protein and broccoli. It's an exceedingly common menu item at restaurants. It was a weeknight, my wife was putting the kid to bed, and I was watching the Depaul game and in the chat room while cooking.

It was maybe the best thing I've ever eaten. I've traveled the globe and eaten at more Michelin restaurants than I have fingers and toes. Pre-pandemic and kid my wife and I used to travel and hit all the Eater Essential restaurants in New England. I made a prime grade prime rib that cost $150 and caused my father in-law to go silent at the dinner table on Christmas Day. And this $20 multi-tasked weeknight meal was magnitudes better. The combined power of an immersion circualator, cast iron skillet, and thermometer.

 

[Umami Zen]

I just used my 3 favorite things together the other day.

I made bone-in short ribs from Whole Foods sous vide. 136 degrees for 48 hours. When done, I poured out the juices and then resealed the bags and put in fridge for next day. I boiled the juices to skim the gunk and then put the remainder in the fridge to make the jus later.

The next day, I cooked the polenta and broccoli sides, and then pre-heated my cast iron skillet. Added the short ribs to sear. I checked their temperature with my thermapop thermometer. Since these came from the fridge and were bone in, they seared much quicker than they re-heated. So I popped them into the oven that had already been used to roast my broccoli. Meanwhile, I simmered the short ribs juices, deglazed the skillet with wine, added it to the juices, and added butter and seasoning when off the heat. Used the thermometer a couple more times to take out the ribs when they were between 120 and 130.

All in all, took an hour (most of the time waiting for the polenta to cook) plus 15 minutes combined the day before and 2 days before that. The ingredients were dead simple: corn grits, short ribs, salt, pepper, chicken stock, canola oil, butter, olive oil, broccoli, and red wine. 8 pantry staples plus a protein and broccoli. It's an exceedingly common menu item at restaurants. It was a weeknight, my wife was putting the kid to bed, and I was watching the Depaul game and in the chat room while cooking.

It was maybe the best thing I've ever eaten. I've traveled the globe and eaten at more Michelin restaurants than I have fingers and toes. Pre-pandemic and kid my wife and I used to travel and hit all the Eater Essential restaurants in New England. I made a prime grade prime rib that cost $150 and caused my father in-law to go silent at the dinner table on Christmas Day. And this $20 multi-tasked weeknight meal was magnitudes better. The combined power of an immersion circualator, cast iron skillet, and thermometer.

Curiosity question.. Do you use the same wine you'll be drinking with the meal for your au jus?? Or are you using a basic wine for the au jus and a different wine for the table??

Wife and I do wine pairing and champagne pairing meals (pre-COVID).. And we frequently debate this particular point.. Curious if you have a strong opinion based on your advanced palette.

 

[auror]

Curiosity question.. Do you use the same wine you'll be drinking with the meal for your au jus?? Or are you using a basic wine for the au jus and a different wine for the table??

Wife and I do wine pairing and champagne pairing meals (pre-COVID).. And we frequently debate this particular point.. Curious if you have a strong opinion based on your advanced palette.

The general consensus is you use a wine good enough to drink, but not necessarily the one you will be drinking. I did use the same this time, mostly because it's what I had on hand. But sometimes I use vermouth, especially dry vermouth in a scampi-esque recipe. A trick I picked up from Serious Eats at some point.

I've done a lot of blind tasting of various drinks for my job, and basically no one is good enough to taste the difference blind when mixed with concentrated beef stock. Unless it's really that crappy a wine. Although you might be psychologically biased if you DO know what's in there. So it might taste better if you KNOW there is better wine in there, regardless if you can actually physiologically taste the difference.

 

[Umami Zen]

The general consensus is you use a wine good enough to drink, but not necessarily the one you will be drinking. I did use the same this time, mostly because it's what I had on hand. But sometimes I use vermouth, especially dry vermouth in a scampi-esque recipe. A trick I picked up from Serious Eats at some point.

I'm generally of the camp that you usually can't tell the quality when mixed with intense concentrated beef flavors. Unless it's that crappy a wine. I've done a lot of blind tasting in my day, and basically no one is good enough to taste the difference blind. Although you might be psychologically biased if you DO know that's in there.

Got it.. Wife has fun with nice steak cuts in the cast iron skillet.. Working between the stove top and the oven.. An old Emeril trick.. Timing everything precisely..Pretty tasty..

What kind of wine did you match with those flavors?? Last question..

 

[87Xfer]

I just used my 3 favorite things together the other day.

I made bone-in short ribs from Whole Foods sous vide. 136 degrees for 48 hours. When done, I poured out the juices and then resealed the bags and put in fridge for next day. I boiled the juices to skim the gunk and then put the remainder in the fridge to make the jus later.

The next day, I cooked the polenta and broccoli sides, and then pre-heated my cast iron skillet. Added the short ribs to sear. I checked their temperature with my thermapop thermometer. Since these came from the fridge and were bone in, they seared much quicker than they re-heated. So I popped them into the oven that had already been used to roast my broccoli. Meanwhile, I simmered the short ribs juices, deglazed the skillet with wine, added it to the juices, and added butter, garlic, and seasoning when off the heat. Used the thermometer a couple more times to take out the ribs when they were between 120 and 130.

All in all, took an hour (most of the time waiting for the polenta to cook) plus 15 minutes combined the day before and 2 days before that. The ingredients were dead simple: corn grits, short ribs, salt, pepper, chicken stock, canola oil, butter, olive oil, garlic, broccoli, and red wine. 9 pantry staples plus a protein and broccoli. It's an exceedingly common menu item at restaurants. It was a weeknight, my wife was putting the kid to bed, and I was watching the Depaul game and in the chat room while cooking.

It was maybe the best thing I've ever eaten. I've traveled the globe and eaten at more Michelin restaurants than I have fingers and toes. Pre-pandemic and kid my wife and I used to travel and hit all the Eater Essential restaurants in New England. I made a prime grade prime rib that cost $150 and caused my father in-law to go silent at the dinner table on Christmas Day. And this $20 multi-tasked weeknight meal was magnitudes better. The combined power of an immersion circualator, cast iron skillet, and thermometer.

Wow, 48 hours in the sous vide bath? I've never tried anything for nearly that long. May have to give it a shot. Do you think something shorter like 24 hrs would have yielded a much different result?

 

[nomar]

Really? I've avoided them thinking they may be a gimmick. I need another kitchen appliance thing like a hole in the head.

I think there's a thread on air fryers.

I got one probably 6-7 years ago. It's fantastic.

Aside from using it on frozen food, it's really great for reheating stuff leftover food that was baked or fried. Your choices are usually microwaving (soggy) or baking (takes forever). Pop it in the air fryer for 5 minutes and it's like you just made it.

It's also good for veggies (broccoli, brussels sprouts) -- gets 'em nice and crispy.

I use it probably 3x a week or more.

 

[Dogdeacon]

I think there's a thread on air fryers.

I got one probably 6-7 years ago. It's fantastic.

Aside from using it on frozen food, it's really great for reheating stuff leftover food that was baked or fried. Your choices are usually microwaving (soggy) or baking (takes forever). Pop it in the air fryer for 5 minutes and it's like you just made it.

It's also good for veggies (broccoli, brussels sprouts) -- gets 'em nice and crispy.

I use it probably 3x a week or more.

Add me to airfryer fans. It has revolutionized the home bagel for me. Wet, put in airfryer for 5-6 minutes at 400 degrees and the bagel comes out as if just out of the oven at the bakery. Game changer.
Kids use it a ton for chicken, fries, etc..

 

[auror]

Got it.. Wife has fun with nice steak cuts in the skillet.. Working between the stove top and the oven.. An old Emeril trick.. Timing everything precisely..Pretty tasty..

What kind of wine did you match with those flavors?? Last question..

It was a pretty good pinot noir from Oregon. $25 bottle that I get for mid teens by the case buying wholesale and is our "house wine" as it were. There's a lot of rich rendered fat, butter, oil and salt from multiple components in the dish that the acidity of the wine helps cut through, and the fruitiness adds another element and enhances the sweetness in the beef. But those things will be true for most red wines and I wasn't looking to highlight any particular flavor this go around. It was a random weeknight meal after all.

Wow, 48 hours in the sous vide bath? I've never tried anything for nearly that long. May have to give it a shot. Do you think something shorter like 24 hrs would have yielded a much different result?

Since the short ribs have so much fat, you want it to render completely. And since it was low tempish (136 vs. something like 165), you need a much longer time period (it's an exponential curve, not linear). You could do it at higher temp in 24 hours, but then you lose more moisture and texture of medium rare and it'll end up more like a braise. I've done it at 36 hours also, but this time at 48 was so good I'm going to do it the same way every time going forward. 24 hours would've rendered a lot of the fat, but not all of it. Only concern for that timeframe at that 136 temp is surface lactobacilus, so I boil water in a pot and dunk the sealed meat in the bag for 1 minute to kill surface bacteria before putting in the real water bath. Lacto isn't harmful, but it does smell awful if you accidentally cultivate some.

 

[Umami Zen]

It was a pretty good pinot noir from Oregon. $25 bottle that I get for mid teens by the case buying wholesale and is our "house wine" as it were. There's a lot of rich rendered fat, butter, oil and salt from multiple components in the dish that the acidity of the wine helps cut through, and the fruitiness adds another element and enhances the sweetness in the beef. But those things will be true for most red wines and I wasn't looking to highlight any particular flavor this go around. It was a random weeknight meal after all.

Since the short ribs have so much fat, you want it to render completely. And since it was low tempish (136 vs. something like 165), you need a much longer time period (it's an exponential curve, not linear). You could do it at higher temp in 24 hours, but then you lose more moisture and texture of medium rare and it'll end up more like a braise. I've done it at 36 hours also, but this time at 48 was so good I'm going to do it the same way every time going forward. 24 hours would've rendered a lot of the fat, but not all of it. Only concern for that timeframe at that 136 temp is surface lactobacilus, so I boil water in a pot and dunk the sealed meat in the bag for 1 minute to kill surface bacteria before putting in the real water bath. Lacto isn't harmful, but it does smell awful if you accidentally cultivate some.

Ok.. I was right.. Telling the truth.. Would fun to connect over a glass some day..Original To Kalon vineyard(pre-Beckstoffer) in family background..

 

[HuskyHawk]

I think there's a thread on air fryers.

I got one probably 6-7 years ago. It's fantastic.

Aside from using it on frozen food, it's really great for reheating stuff leftover food that was baked or fried. Your choices are usually microwaving (soggy) or baking (takes forever). Pop it in the air fryer for 5 minutes and it's like you just made it.

It's also good for veggies (broccoli, brussels sprouts) -- gets 'em nice and crispy.

I use it probably 3x a week or more.

I agree on the reheating. This is the main use for me. I'll add, even take out French fries, often soggy by the time they get to your house, are freshened up nicely.

Adding another use, frozen appetizers, whether pigs in blankets, mini quiche or totinos pizza bites, whatever all come out much better in the air fryer than the oven. And faster. Not a common use case, but for taking to parties or whatever the thing delivers.

 

[Chin Diesel]

I think there's a thread on air fryers.

I got one probably 6-7 years ago. It's fantastic.

Aside from using it on frozen food, it's really great for reheating stuff leftover food that was baked or fried. Your choices are usually microwaving (soggy) or baking (takes forever). Pop it in the air fryer for 5 minutes and it's like you just made it.

It's also good for veggies (broccoli, brussels sprouts) -- gets 'em nice and crispy.

I use it probably 3x a week or more.

Absolutely great for roasting vegetables.

And you nailed it on the reheat. May be it's best feature compared to other cooking methods.

Add me to airfryer fans. It has revolutionized the home bagel for me. Wet, put in airfryer for 5-6 minutes at 400 degrees and the bagel comes out as if just out of the oven at the bakery. Game changer.
Kids use it a ton for chicken, fries, etc..

13-14 minutes for these. Toss 'em in some wing sauce when they come out and it's a perfect snack for game watching.

 

[Chief00]

I hate leaf blowers, just a bunch of noise-makers. I either rake or shred the leaves while mowing.

Agree.

 

[QDOG5]

I got a large bag of Fritos as a gift. Inside the bag I found a Bandito eraser. Fits perfectly on the end of pencil and erases really well when I make mistakes on my boneyard posts. I write my posts out with paper and pencil so I don't waste computer ink.